Abstract: Tags and thread are assembled together for the manufacture of tagged articles such as infusion packets in which each tag is attached to the packet by a length of thread. The thread is held in a looped form between the tag and the packet before use. For the assembly of the tags and thread and to increase the length of thread attaching each tag, means are provided for forming a doubled-over loop that can be trapped between the tag and the packet.

Abstract: The closure lid is designed as mold on the container body. The volume enclosed by the closure lid and the container body equals at least approximately the volume of the product filled into the container. The edible good is placed in a flowable state into the container body. Thereafter the closure lid which is recessed relative to the upper edge of the container is placed onto the container body and molds the surface of the filled in edible good to attain a predetermined structure. Upon a cooling the edible good attains a solid state in such a manner, that its surface keeps permanently the shape produced by the closure lid.

Abstract: A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded through the discharge opening therein and retains its extruded shape. The composition includes a gel medium comprising water, carrageenan, locust bean gum and a potentiator for the carrageenan, in which is uniformly dispersed and suspended a flavoring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum. A vitamin and a flavorant may be included in the flavoring system and preservatives and a buffering agent may be included in the gel system.

Abstract: A method for ensuring the long term preservation of food compositions of the paste type containing essentially cereal flour, eggs, sugar, milk or a milk substitute such as a soya bean alimentary filtrate and flavoring products, according to which the paste constituents are distributed into two phases, a powder phase and a sterilized liquid phase, wherein the powder phase includes the whites of egg in addition to the flour and sugar, and the liquid phase includes the yolks in addition to the other constituents, each of these phases being introduced in a distinct packing, conveniently prepared, notably aseptized, with a view to a long preservation of the phase it contains.

Abstract: A collapsible container is disclosed having a top portion and a base portion joined by a generally cylindrical side wall structure, the generally cylindrical side wall structure has a central axis and a collapsible helical portion and the collapsible helical portion has a generally uniform radius and a generally flat side cross sectional shape with respect to the central axis. A cup section is also disclosed which can cause deformation of the collapsible container's side wall. The container is particularly suitable to store carbonated beverages and other consumer products.

Abstract: The invention provides an improved infusion bag, for containing tea, coffee or the like. The bag (10) incorporates means for compression, such as string (12) which is attached to bag (10), for example at its base (14) by knot (16). The bag of the invention may be single chambered or double chambered, inter alia. The invention also provides a method of manufacturing the bag.

Abstract: A method and apparatus is provided for producing yogurt in a small container and in a manner by which the formed yogurt may have undesirable serum drained therefrom to dehydrate the yogurt prior to consumption thereof, all through the use of a single container and internal sieve and independent of removal of the yogurt from the original container subsequent to consumption of the yogurt.

Abstract: A CO.sub.2 gas generator for a utilization device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separated again and gas generation ceases.

Abstract: The present invention is directed to a process for producing a marine oil preparation, in the form of an oil-in-water emulsion, with the viscosity of mayonnaise, containing 22 to 90% by weight of cod-liver oil or other marine oils, or concentrates of such oils, where the emulsion is filled into containers made of an air-resistant material and which follows closely the contents during and after dosage so that no air space arises and therefore no oxidation of the preparation occurs. The production process occurs preferably under an inert gas atmosphere.

Abstract: A method of packaging a food product employing a tray having sidewalls defining a cavity and an outwardly directed flange extending around the perimeter of the tray, the flange being adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: A double-chamber tea bag has a centerfold that is crimped by squeezing it between a toothed wheel and a plain wheel and a headfold in which the front chamber has a flap that folds over the part of the end of the front chamber between triangular folds at each corner.

Abstract: Impure aqueous media, e.g., contaminated white wines or sugar-containing liquors, are purified by (i) immersing therein a package which comprises a unit purifying amount of a characteristically chemical active charcoal powder enveloped within a film of a water-soluble, notably PVA polymer, (ii) permitting such package to dissolve and intimately contacting the active charcoal powder with the impure aqueous medium for such period of time as to sorb the impurities therein onto the active charcoal powder, and (iii) thence recovering and optionally filtering the aqueous medium thus purified, and whereby essentially none of the water-soluble polymer is present therein.

Abstract: In a popcorn package for microwave popping, the subsequent popping of popcorn by microwave energy is enhanced by the use of a layer of metallized ink printed on the bag of a popcorn package. The metallized ink contains powdered aluminum and is of a commercial grade but diluted to provide an opacity level of light transmission in the range of 47% to 10%, such layer lying below the charge of popcorn and shortening during popping. The material of the bag comprises a pair of plies with the layer of metallized ink being printed to one of the plies and disposed between the plies of the bag.

Abstract: A pizza dough shell container which makes up into a package having a plurality of similar containers supporting a single pizza dough shell in each container so that by forming a package of many containers the pizza dough shells are protected during transit to a place of sale and at the same time the shells are free to relax and undergo some shrinkage but are free to be removed from the containers to supply the demand.

Abstract: Method of and apparatus for heating or cooking a food product packaged within a container by using heated air. The oven apparatus includes a substantially closed-loop heated air system that starts with a blower that blows air into a heating barrel where a heating element heats the air to a high temperature. The heated air exits the heating barrel, passes through an air flow channel in the oven's door, and enters the oven's heating chamber. The heated air passes through the container inside the heating chamber and heats the food product within the container. In a preferred embodiment of the invention, the heating chamber is rotated while the heated air passes through the container to tumble the food product and ensure even heating thereof. The air exiting from the food product container enters a recirculation chamber which directs the air back into the blower to repeat the cycle.

Abstract: Twin compartment packets, e.g. tea bags, are formed with the compartments connected at the heads of the packet and optionally at the tails. The packets are produced from a pair of compartmented tubular webs that are brought together with the compartments in register, the webs then being interconnected at the compartment end seals and severed at those seals to form the separate packets. Apparatus for performing the process deposits doses of tea at spaced intervals onto the two separate webs before forming them into the tubular compartmented webs, brings the compartments of the two webs into register, interconnects the registered compartments, and separates the interconnected compartments into individual packets while the web advances continuously through the apparatus. The process is capable of high production rates because the webs are able to move through the successive stages at a uniform speed.

Abstract: A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a microbial inhibitor to effectively retard microbe growth. The composition is rendered essentially chloride ion free by circulating the concentrate through an anionic or mixed ion exchange resin bed. The substantially chloride ion free concentrate is then heat pasteurized and preferably purged with an inert gas. The concentrate is then added to a typical metal aerosol container (e.g., tin coated steel or aluminum) which is then charged with an appropriate propellant. The resulting aerosol packaged glaze forming composition has a low pH which retards microbial growth while at the same time is only mildy corrosive to its container.

Abstract: A cassette for producing coffee by the cup or pot and for use with a liquid receptacle having an internal locking flange. The cassette comprises a ring defining an interior and forming a bottom annular groove to receive the locking flange of the liquid receptacle and thereby to hold the cassette in place therein. The cassette further includes a plurality of ribs connected to and extending across the ring and separating the interior thereof into a multitude of sections, and coffee particles disposed in said sections. A bottom filter and a top filter are secured to the ring and extend across the bottom and top, respectively, of the interior of the ring to hold the flavoring particles therein. Preferably, the cassette is packaged in a sealed vacuum pack; and as it is so packaged, the mass of particles in each section of the cassette is reshaped slightly and formed into a firm conglomerate, which facilitates the subsequent flow of hot water through the cassette.

Abstract: A container of ingredients for an iced bakery good, and a method of icing a bakery good. The container comprises a first compartment which can hold batter or dough which can be frozen or cooled, and can hold the batter or dough during baking, or can also hold a prebaked bakery good. A second compartment is removably attached to the first compartment and has a layer of icing, which can be frozen or cooled, on a surface thereof. After baking the batter or dough in the batter compartment, or heating the pre-baked good, to form an uniced bakery good, the bakery good can be iced by orienting the second compartment over the first compartment with the layer of icing facing a surface of the uniced bakery good. Heat rises from the baked good and heats the icing. The icing separates substantially from the suface of the second compartment and coats a substantial portion of the bakery good surface.

Abstract: A method is disclosed for producing infusion coffee filter packs in which a first strip of filter paper is placed adjacent to a mold having a cylindrical mold pocket, and the strip of filter paper is caused, either mechanically or by a vacuum, to conform to the cylindrical mold pocket. The conforming step causes the surface area of the first strip of filter paper to stretch and increase by at least three percent relative to its area prior to the conforming step. A measured quantity of ground coffee is then deposited into the mold pocket over the filter paper conformed thereto. A second strip of filter paper is placed over the first strip of filter paper and the ground coffee in the mold pocket. The first and second strips of filter paper are then sealed together around the coffee filled mold pocket, as by a heat sealing press pressing and sealing the strips together. The filter paper is then trimmed as by die cutting to produce a half inch wide flange area extending around the mold pocket.

Abstract: A beverage is prepared employing a package containing at least one beverage ingredient, e.g. roast and ground coffee. The package (10;200) is located at a brewing station, the package is pierced by a tool (49;248) to form an outlet opening (38;202) in the package, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through the outlet formed in the package. The piercing tool is employed both to form the outlet opening, and to fold the material (117;204) surrounding the opening out of the path of the beverage which subsequently emerges through the outlet opening.

Abstract: A device for sipping and consuming pasta products such as spaghetti is made possible by the inclusion of a pawl on the pathway of the pasta from the container to the consumer of the pasta.

Abstract: A process for forming a flexible, generally tubular, three-surface, single-pleated, microwave-penetrable package for use in cooking popcorn. Two transverse seals and one lengthwise-extending seam seal the package. Venting means releases accumulated steam produced by the popping corn and the package maintains its expanded structure even after venting has commenced. A convenient means of opening the package is also provided.

Abstract: A package for cooking a waffle in a microwave oven is provided, comprising a microwave transparent tray about 28 to 38 mm deep, a lossy susceptor film lid having defined reflectance and absorbance, placed about 3 to about 10 mm over the waffle, providing means for moisture to escape. The waffle is coated with an edible food conditioner, to provide improved microwave susceptibility to the surfaces of the waffle. The waffle may be cooked alone or in the presence of a sausage side dish.

Abstract: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: A method and apparatus for packaging perishable products is disclosed, said method and apparatus enabling the alteration of the gaseous environment surrounding a given product. The packaging system can be readily prepared for immediate transport and aging, retail display and consumer freezing. The present system comprises a relatively rigid tray which is sealed with a flexible gas impermeable cover, said tray being provided with a resealable septum valve. The tray is also preferably provided with a plurality of protrusions or mounds so as to facilitate gas flow and contact with a given perishable product. The atmosphere in the packaging system may be modified to inhibit bacterial decay of the product and/or to enhance its appearance. Likewise, the package may be prepared for freezing by drawing a substantial vacuum within the packaging system.

Abstract: A device for sipping and consuming pasta products such as spaghetti is made possible by the inclusion of a pawl on the pathway of the pasta from the container to the consumer of the pasta.

Abstract: Method and apparatus to provide a tea bag with a cover. The tea bags (1) slide (2) onto a length of cover material (3) where they are attached at one edge only, using heat sealing, etc. (7). The cover material is creased (5, 9) and cut (13), the rollers (10, 11) serving to forward it and the bags attached thereto. Blade (15) pushes the creaseline of a cover so that bag and cover are forced between rollers (16, 17) to fold the cover about its bag. In an alternative, blade (15) pushes each bag and cover between two spring steel plates whereby the pressing of the plates folds the cover about its bag.

Abstract: Single use supports comprising small, plastic three legged stools are known as aid in preventing the cover portions of pizza containers from collapsing onto the pizza being transported or stored in the container. These devices have only limited utility. Proposed herein is a combination serving utensil and container support. This device has a server portion sized and shaped to serve a typical serving slice of pizza, and an upstanding portion which has a vertical dimension which, when the server portion is placed between the pizza and the base portion of the container, approximates the height of the pizza container. The device also includes a handle portion preferably attached to the upper end of the upstanding portion. This handle portion extends substantially parallel to but offset from the server portion and has an upper surface which may include advertising indicia thereon.

Abstract: The invention relates to an infusion, stirring and hanging device for preparing beverage in a container comprising a porous bag made of a liquid permeable material containing an infusible substance, and a rigid, non-toxic unit having one section located within said porous bag and another section protruding therefrom, the protruding section having rigid or partially flexible hanging means, enabling the hanging of said device on the rim of said container.

Abstract: The heating of food from a chilled or frozen state to provide a prepared meal is becoming increasingly useful in the catering field, and to facilitate such preparation a heatpack base sheet for use in making a pouch forming a virtually enclosed pack containing a prepared meal is provided, whose form facilitates the necessary heating of the meal in a favourable manner enabling a hot meal to be conveniently served in a time-saving manner on a warm plate, without time being taken up in disposing the ingredients attractively, or in removing the browned oute ring often formed when a microwave oven is used for appropriate heatings. The proposed base sheet may be of electrically non-conductive synthetic resin, if intended for use in a microwave oven, or may be of conductive foil if the meal is to be defrosted in a thermally-heated oven.

Abstract: A beverage package and a method of packaging a beverage having gas (preferably at least one of carbon dioxide and inert (nitrogen gases) in solution has a non-resealable container 1 within which is located a hollow pod 4 having a restricted aperture 7 in a side wall. The container is charged with the beverage 8 and sealed. Beverage from the main chamber of the container enters the pod 4 (shown at 8a) by way of the aperture 7 to provide headspaces 1a in the container and 4a in the pod 4. Gas within the headspaces 1a and 4a is at greater than atmospheric pressure. Preferably the beverage is drawn into the hollow pod by subjecting the package to a heating and cooling cycle. Upon opening the container 1 by draw ring/region 13, the headspace 1a is vented to atmosphere and the pressure differential resulting from the pressure in the pod headspace 4a causes gas/beverage to be ejected from the pod (by way of the aperture 7) into the beverage 8.

Abstract: An apparatus and method for dispensing frozen food products is based upon the frozen food product, e.g. ice cream, being packaged in a coil tubular casing and providing means for cutting off incremental lengths after removing the casing and then forming a scoop of the food product with a scoop which transfers the charge to a dumping position where the charge is released into a suitable food container.

Abstract: A beverage bag assembly includes a supporting framework, a vented cap, a flotation ring, and, preferably, a storage chamber. A water permeable bag with an open top is supported by the framework, attached to the flotation ring, and capped, all the elements joined by a securing band. When the bag is filled with a dry beverage substance, it is suspended and immersed in water and held there by the flotation of the flotation ring. The cap and storage chamber include gas escape vents and removable vent tabs.

Abstract: Apparatus for automatically making food products in piece form, such as loaves of bread, from dough-like substances, comprises a housing having holding drums (230,232) adapted to be fixed to either end of a flexible sealable bag (12) containing the ingredients. A dough preparation and baking chamber (212) has upper and lower slit openings (220,222). The bag is moved to and fro through the slit openings to perform kneading of the dough, and then baked in the chamber. The variable baking parameters dependent upon the particular ingredients and product are controlled dependent upon instructions read from the bag by a scanner (270). The instructions comprise a bar code (121) which can have a first identification portion to confirm that the bag is suitable for use in the apparatus and a second command portion to instruct the apparatus as to the baking sequence required.

Abstract: A container assembly used for the storage of food products plus additives such as spices, etc. therefor, wherein the additives are stored in segregated relation to one another and the food product. The container assembly is designed for the storage of the food product such as by freezing and also for the cooking of the food product in a manner which facilitates the automatic and selective mixing of the additives with the food product wherein the food product and additives may be stored for prolonged periods prior to cooking and user of the device need not come into direct contact with the food product until it is ready for consumption.

Abstract: A dried puree of a starchy material, preferably the yam, in the form of flakes is compacted under a pressure of from 50 to 120 bars and then reduced to granules having a bulk density of from 0.40 to 0.65 kg/l. The granules may be placed in a water-permeable bag which may be filled to 45 to 80% of its volume with the starchy material. In the case of the yam, the dry matter content of the reconstituted material is on the order of 30 to 36%.

Abstract: A compact and portable wine dispensing device is provided, having a support structure coupled to a closure member which fits into the neck of the wine bottle, which structure supports a removable inert gas cartridge, a gas purge valve, a wine dispensing valve, an extended gas feeder tube, an extended wine feeder tube, a gas pressure restriction regulator, a bottle switching valve and a one way valve. The portable dispensing device is fitted within the neck of the bottle, the gas cartridge is then inserted into the device and activated, and the gas purge valve is actuated to cause the inert gas within the cartridge to purge oxygen within the space above the wine, which air passes through the purge valve and out into the atmosphere.

Abstract: A thin-walled easily opened container and method of making the same for commercial food products that includes congruent mating and overlapping sections crimped over a cover panel.

Abstract: A plastic film bottom tray is held in shape by a rigid bottom rim. A plastic film top is held in shape by a rigid top rim above the tray. Substance to be lyophilized is frozen in the tray. The assembly is lyophilized in a vacuum chamber. Apertures formed between the top and the tray provide fluid pathways for efficient sublimation. After dehydration, the top rim is pushed down into the bottom rim, obliterating the apertures and pressure sealing the two films together in-vacuo.After removal from the vacuum chamber, the two films are heat sealed together, forming a lyophilized product vacuum sealed within a plastic film bag. Rims and film beyond the heat seal are trimmed away.

Abstract: A filter-bag (1) for medicinal or aromatic infusions is provided with an exterior pocket (9) adapted to receive a tea or coffee spoon, thus permitting to maintain the filter-bag in the bottom of a cup (cf. FIGS. 2, 3 and 4).A method for manufacturing a filter-bag according to the invention comprises sandwiching between two continuously traveling filterpaper webs heaps of plant-based product placed onto one of said webs, and partially welding an exterior paper web of reduced width onto one of said filterpaper webs, in welding said filter-bags shut and cutting them to smaller units.

Abstract: Process and apparatus for preparing baked products in tray-shaped cans, whereby venting means are provided as part of the baking apparatus for transfer of generated steam and gases from the inside of the can. Covers are provided with channels for directing the outflow of steam and gases through a partially clinched lid of a tray-shaped baking can, while the baking is taking place. The baked product is permitted to rise uniformly, with no deformation that would normally occur when the steam and gases act to depress the baked product if they are confined to the baking can. Because a lighter, lower water-active batter is required for the process of the invention, the resulting baked product is light and evenly baked and has a substantially extended shelf-life.

Abstract: The present invention provides a self-opening foldedly formed disposable container said container being lined with a heat and oil resistant hydrophobic material to store and prepare a frozen dough product, said product being pre-proofed. The ovenable container is composed of essentially a rectangular shaped box portion and enclosing said box portion is a pair of like-sized adjacently abutting closure panels, said closure panels, the closed container providing elevated humidity in relation to temperature, opening upwardly and outwardly in response to the mechanical force of the rising dough product, exposing the uppermost area of said product to the oven's environment, said exposure resulting in a golden brown appearance.

Abstract: A method is described of filling and sealing a popcorn package. A flexible bag is provided which may be formed from flexible sheet material such as paper having longitudinally extending gussets in which the infolded portions of the gussets approach each other closely to divide the bag into a pair of collateral tubes communicating together along a central line. The bag is held in an upright position with one of the tubes in a collapsed state while the other is expanded. The expanded tube has a smaller cross-section than the other tube. A charge of fat and corn is introduced into the tube of smaller cross-section through its open top. Preferably, a means is provided for collapsing the tube of smaller cross-section transversely at a point below the center of the bag but above the bottom end of the bag to maintain the charge at the center of the bag and in the smaller tube. The bag is then sealed.

Abstract: This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to form said confining means and containing a suitable water-containing, expandable mixture substantially filling said confining means, whereby the confining means is capable upon heating of rupturing due to increased vapor pressure of liquid in the expandable mixture to permit the expandable mixture to suddenly expand through the ruptured area.

Abstract: There is described apparatus for protecting and dispensing wine from a bottle in which a stopper assembly inserted in the neck of the bottle receives a removable cap assembly. The cap includes a chamber receiving gas under pressure from a cartridge stored in the cap. A valve in the stopper has three positions, an off position, a bottle venting position, and a bottle pressurizing position. In the latter position, gas under pressure stored in the cap is directed into the bottle so as to insert an inert gas into the bottle. In the vent position, excess pressure in the top of the bottle can be relieved. A second valve in the stopper controls an output spigot from which wine is dispensed from the bottle.

Abstract: Carbonated aqueous liquids can be prepared at ambient pressure with activiated charcoals containing adsorbed carbon dioxide and a coating of a small organic compound such as a di or tricarboxylic acid, a C.sub.10 -C.sub.18 fatty acid or a monocyclic terpene or related compound.

Abstract: A packaged frozen food product has a container with a collapsible chamber fitted with a spout and filled with a frozen dessert food. The dessert food at home freezer temperatures is extrudable from the container upon collapse of the chamber for serving directly into a dish or onto a cone.

Abstract: Fresh, chopped onions may be packed as preparations in tubes and may be dispensed therefrom without disturbing the consistency when the preparation contains from 88 to 92% of raw onion cubes having an edge length of from 3 to 6 mm, from 0.05 to 0.1% of sodium metabisulphite, from 0.1 to 0.5% of tartaric acid and/or citric acid, from 0.05 to 0.20% of ascorbic acid, from 0.05 to 0.2% of swelling agent, about 1% of common salt, from 3 to 5% of sugar or a sugar alcohol, from 3 to 5% of vegetable oil and from 0.05 to 0.15% of emulsifying agent. After being filled into tubes, this preparation is heated for a short time to from 70.degree. to 80.degree. C. The onion particles retain their consistency over a comparatively long period of time and may be used in the same way as freshly cut onions.

Abstract: Precooked food products, especially meat products, which have been unpackaged and further processed, are repackaged in a heat tolerant structure and exposed to temperatures of between about 160.degree. F. and 205.degree. F. for 30 seconds to 10 minutes, time and temperature depending on the particular product. This post pasteurization treatment extends the shelf life of the product.